Ingredients
3 eggs
1/2 cup milk
1/2 cup water
3 tablespoon butter, melted
1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
butter
Preparation
Combine ingredients in blender container. Blend about 1 minute. Scrape down sides of container. Blend until smooth, about 30 seconds longer. Refrigerate batter 1 hour. Brush 6 inch crepe pan with a little butter and heat. Add just enough batter to cover bottom of pan, tilting pan to distribute evenly. Cook, turning once, until delicately golden on both sides.
